DOI CHAANG - WILD CIVET COFFEE


The civets of Doi Chaang are wild and never caged or force fed. They eat only the ripest, sweetest cherries, ensuring that only the best beans have been ingested. The beans pass undigested, where they’re infused with the flavors of the civet’s diet and the enzymes in the civet’s stomach further enhance the coffee’s flavor by breaking down the proteins that typically give coffee its bitter taste.

All Beans collected are from wild,uncaged civets.


“Wild palm civet select only the ripest coffee cherries, which bears comparison with an automated filter for ’best quality’ berries.”

  • Stress-free
  • Freely roaming with optimum selection
  • Natural enzymes required to enhance the beans flavor are optimized
  • Delivers unique and authentic flavored coffee beans

This roast produces an elegantly smooth cup more remarkable than its process. It offers an unusual and memorable taste profile of citrus-toned acidity, cedary dark chocolate, and raisiny fruit. Doi Chaang Wild Civet Coffee is given a medium roast in order to preserve the distinct flavor acquired from its unique process, keeping it low in caffeine and resulting in an exceptionally smooth and flavorful taste.

Directions:
1. Grind beans to desired grind level just before brewing.
2. The ideal water temperature for coffee is 95-98 C (203 – 208 F).
3. Use 1.5-2 tablespoons (7-10g.) ground coffee to 120 – 180 ml.

Recommended brewing method:
Pour over / Manual Drip, French Press, Vacuum Brewer

DOI CHAANG – WILD CIVET COFFEE

฿1,050.00

Description : This roast produces an elegantly smooth cup with floral undertones that are quite pronounced in the aroma. There is a detectable macadamia nut presence, while the finish is clean with a hint of tanginess on the sides of the tongue. Doi Chaang Wild Civet Coffee beans receive a medium-dark roast to maintain the unique, complex flavours that develop while the coffee cherries interact with the civet?s digestive system.

Bean grade : Civet Coffee Bean
Roasting profile : Medium
NW : 50 g.

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